Vanilla Bean Crème Anglaise
5m prep 15m cook 35m ready
A classic French vanilla bean custard sauce, gently steeped with vanilla and thickened into a silky pouring cream. Perfect for drizzling over desserts.
Nutrition (per serving, estimated)
Estimated based off 1 of 2 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 0.24 mg
- Iron: 0 mg
- Magnesium: 0.26 mg
- Phosphorus: 0.13 mg
- Potassium: 3.21 mg
- Zinc: 0 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 2.46 ml vanilla
Prepare
- 1 vanilla bean, cut lengthwise in half, seeds scraped out
Let's Cook
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Step 1.
Prepare Crème Anglaise. Before heating the milk or cream, cut 1 vanilla bean lengthwise in half. Scrape out the seeds with the tip of a spoon and add them along with the pod to the milk. Bring to a simmer. Remove from the heat, cover, and steep for 15 minutes. Rewarm the milk, then proceed with the recipe, using only ½ teaspoon vanilla and removing the vanilla pod.
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